How to store our freshly baked bread and pastry

FOR CRUSTY BREAD

(E.g. White Sourdough, baguette, white sandwich loaves, ciabatta, pretzel, focaccia, etc)

For 1-3 days: Best stored at room temp in a paper bag first and then loose plastic bag over top. Another good option is loosely wrapped in beeswax wrap. 

For 3-8 days: (On day 1) place in a sealed plastic bag in the freezer, uncut. Leaving bread in the freezer longer than 7-8 days can result in dehydration and oxidation.  To revive the bread after freezing, place in a 350º oven for 20-25 minutes until the crust is crisped up and the interior reads ~90ºF. 

Often, I use both of these methods for bread: I leave half the loaf out to consume within 1-3 days, and then I freeze the other (uncut half) to take out a few days after the first half is gone. 

FOR PAN LOAVES 

(E.g. Rye sourdough, sprouted rye, olive oil brioche, seeded sourdough, whole wheat sandwich loaves, whole wheat raisin, etc) 

Pan loaves will hold up excellently when sliced, placed in a plastic bag, and refrigerated for 1 to 10 days. As time goes on and the bread becomes more dehydrated, toasting will be the best method to revive it. 

FOR LAMINATED PASTRY

(Croissants, kouign amann, cardamom knots, etc)

For 1-2 days: Best stored at room temperature in a sealed plastic bag. To revive the pastries after storing, place in a 350º oven (convection setting if possible) for 10-15 minutes until exterior is crisped up and pastry is warmed. 

For 3-6 days: (On day 1) place in a sealed plastic bag in the freezer. Leaving pastry in the freezer longer than 5-6 days can result in dehydration and oxidation.  To revive the pastries after storing, place in a 350º oven (convection setting if possible) for 12-18 minutes until exterior is crisped up and pastry is warmed. 

FOR PASTRY (NON-LAMINATED)

(E.g. Scones, biscuits, cookies, quick breads, muffins, etc)

For 1-4 days: Best stored at room temperature in a sealed plastic bag. To revive the pastries after storing, place in a 350º oven (convection setting if possible) for 10-15 minutes until exterior is crisped up and pastry is warmed. 

For 5-10 days: (On day 1) place in a sealed plastic bag in the freezer. Leaving pastry in the freezer longer than 10 days can result in dehydration and oxidation.  To revive the pastries after storing, place in a 350º oven (convection setting if possible) for 12-18 minutes until pastry is fully warmed.